Cranberry And Cayenne Turkey Salad
Cranberry And Cayenne Turkey Salad
If you’re roasting a whole turkey, chances are you’re going to have a LOT of leftovers. This simple and crave-worthy appetizer is the perfect use for that extra poultry.This recipe is courtesy of Keebler and Damaris Phillips.
Servings
32
servings
Ingredients
- 2/3 cup mayonnaise
- 1/2 cup whole-grain mustard
- 1/4 – 1/2 teaspoon cayenne
- 1 lemon, juiced
- 3 1/2 cup cold turkey, diced
- 1/4 cup fresh parsley, chopped
- 3 stalks celery
- 3 green onions, sliced
- 1/2 cup dried cranberries
- 32 crackers, preferably toasteds buttercrisp crackers
- salt and pepper, to taste
Directions
- In a large bowl, whisk together mayo, mustard, cayenne, and lemon juice until smooth.
- Mix in turkey, parsley, celery, green onions, and cranberries. Season with salt and pepper.
- Let sit for 30 minutes to allow the flavors to marry.
- To serve, top each cracker with turkey salad.